All about green Tea
Understanding Japanese Green Tea
Production of Green Tea in Japan
Japanese green tea is produced through a precise and time-honored process. After harvest, the leaves are quickly steamed to preserve freshness, color, and flavor. They are then carefully rolled and dried, creating distinctive aromas and taste profiles that reflect Japan’s dedication to quality and tradition.
Major Components and Health Benefits of Japanese green tea
Green tea also comprises a large number of components that are said to be beneficial to human health. These components have a diverse range of effects.
TYPE OF JAPANESE GREEN TEA
Almost all tea grown in Japan is green tea. There is a wide variety of green tea produced, differentiated by such factors as growing methods, timing of the leaves' harvest, and processing methods.
Sencha
Sencha is the most frequently drunk and well-known variety of green tea. It is made according to the most common processing methods, whereby the leaves are steamed and rolled to produce crude tea.
Fukamushi Sencha
Fukamushi Sencha is a type of green tea that is steamed approximately twice as long as regular Sencha. The extended steaming process results in finer leaves, a darker green color, and a richer, less astringent taste.
Gyokuro
Gyokuro is a premium green tea made from leaves grown under shade for about 20 days before harvest. This cultivation method reduces bitterness and produces a rich, umami flavor with a distinctive seaweed-like aroma.
Kabusecha
Kabusecha is a shaded green tea that is covered for about one week prior to picking. Compared to Sencha, it has a deeper green color, lower astringency, and a fuller, smoother taste.
Matcha
Matcha is finely ground green tea powder made from stone-ground Tencha leaves. Unlike other teas, the entire leaf is consumed, resulting in an intense flavor and high nutrient intake.
Tencha
Tencha is a shaded green tea that is primarily used as the raw material for Matcha. After steaming, the leaves are dried without rolling, creating flat leaf flakes with a mild, refined taste.
Genmaicha
Genmaicha is a blend of green tea and roasted brown rice. The addition of rice gives the tea a nutty aroma and lowers the caffeine content, making it easy to drink.
Hojicha
Hojicha is a green tea that is roasted at high temperatures, giving it a warm, roasted aroma. The roasting process reduces bitterness and caffeine, resulting in a light and smooth flavor.
Ichibancha / Nibancha / Sanbancha
These terms refer to green tea harvests throughout the year, with Ichibancha being the first and most valued picking. Later harvests, such as Nibancha and Sanbancha, are generally milder and less aromatic.
How to Prepare the PerfectCup of Japanese Green Tea
1. Pour boiled water into cups to cool water temperature.
2. Point. Temperature will fall 10 degrees after being put into a cup.
3. Put tea leaves and hot water in a teapot and wait for the appropriate time.
4. Pour every last drop of tea into each cup to ensure an even amount and taste.
| Type of tea | Amount of tea leaves | Water temperature | Amount of water (for 2 person) |
Infusion time | The second brew |
|---|---|---|---|---|---|
| Sencha(standard) | 4.0g | 80 - 90°C | 200ml | Approx. 30 seconds | For the second pot, water temperature should be slightly increased and infusion time shorter. |
| Sencha(high grade) | 4.0g | 80°C | 200ml | Approx. 30 seconds | |
| Gyokuro(standard) | 6.0g | 50°C | 100ml | Approx. 120 seconds | |
| Shincha | 4.0g | 70 - 80°C | 150ml - 200ml | Approx. 40 seconds | |
| Bancha | 4.0g | 95°C | 200ml | Approx. 30 seconds | Boiling water for the second pot also. |
| Hojicha | 4.0g | 95°C | 200ml | Approx. 30 seconds |
Sencha (standard)
For the second pot, water temperature should be slightly increased and infusion time shorter.
Sencha (high grade)
For the second pot, water temperature should be slightly increased and infusion time shorter.
Gyokuro (standard)
For the second pot, water temperature should be slightly increased and infusion time shorter.
Shincha
For the second pot, water temperature should be slightly increased and infusion time shorter.
Bancha
Boiling water for the second pot also.
Hojicha
Boiling water for the second pot also.
Tea Utensils for Everyday Use
There is a great variety of tea utensils used in Japan, depending on the occasion, type of tea drunk, region and individual preferences. The tea utensils - Chaki in Japanese - used for formal tea ceremony (Cha-no-yu) are distinct from those used everyday at home. Below is a basic introduction to the most common types of utensils used for tea making and drinking as part of daily life.
Teapot (Kyusu)
The teapot is the most important utensil for preparing green tea, as the right size and shape enhance the tea’s flavor and aroma. It is recommended to preheat the teapot with hot water before use. Smaller Kyusu are used for high-grade teas like Gyokuro, while larger ones are suitable for everyday teas such as Hojicha or Genmaicha.
Tea Cups (Chawan)
Different tea cups are used depending on the type and quality of tea. High-grade teas like Gyokuro are served in very small cups, while Sencha cups are typically shallow. Cups with a white interior are preferred, as they allow the color of the tea to be appreciated.
Tea Caddy (Chazutsu)
A tea caddy is essential for protecting tea leaves from moisture and oxygen. Japanese tea caddies usually have an inner and outer lid to ensure airtight storage. For everyday use, they are commonly made of metal such as tin-plated steel.
Tea Scoop (Chasaji)
The tea scoop is used to measure tea leaves when transferring them from the tea caddy to the teapot. It is typically made of wood, bamboo, or metal. One scoop usually equals about one teaspoon, or roughly 3 grams of tea.
Tea Cup Saucers (Chataku)
Tea cup saucers are sometimes placed under cups when serving tea to guests. They add a sense of formality and care to the presentation. Wooden lacquered saucers are commonly used.
Important Principles for Preparing Delicious Green Tea
Tea leaves are placed in a teapot, hot water is added to the tea leaves and left to infuse for a certain amount of time. Of course, preparation will vary according to such factors as local customs, personal tastes, occasion, time of day or season. Below is a number of key points to help you prepare delicious green tea and an explanation of various standard methods of preparation. When preparing tea, the type of water used, water temperature, time the tea is left to infuse and the amount of tea leaves used are some of the main points in determining the flavor and aroma of the tea. To prepare the "perfect"cup of tea, it is best to choose a preparation method that suits the particular characteristics of the tea being prepared.
Choosing the right water
Generally, the best type of water to use in making green tea is soft water (low in calcium and other minerals) that is very slightly acidic. If using tap water, it is best to boil it first to remove any chlorine odor. If using bottled mineral water, hard water (high in calcium or magnesium) should be avoided.
Relationship between water temperature and flavor and aroma
Water temperature plays an important part in determining the taste and aroma of tea, and different types of tea require different water temperatures. This is because different components of tea dissolve at different temperatures. The astringency components (catechins) will be drawn out at temperatures over 80 degrees C, while the flavor components (amino acids [theanine]) require a lower temperature of around 50 degrees C to dissolve. For this reason, if one wishes to drink Sencha that is not very astringent, a temperature of around 70 degrees C is recommended, while for Gyokuro, a lower temperature is recommended to draw out the flavor more slowly. On the other hand, for teas such as Hojicha and Genmaicha, which have unique aromas, boiling water or water close to 100 degrees C should be used. For people who prefer astringent Sencha, water should be over 80 degrees C.
History of Japanese green tea
The Origin of Tea
Tea drinking in China is traditionally traced back to the mythical emperor Shennong around 2700 B.C., who is said to have discovered tea’s medicinal value. Written references appear as early as the Western Han dynasty, notably in The Divine Farmer’s Herb-Root Classic. In 59 B.C., Wang Bao documented tea buying and preparation, indicating its role as a traded luxury among the elite. During the Tang dynasty, Lu Yu’s Cha Jing (The Classic of Tea) became the first comprehensive work on tea and its origins in southern China.
Tea's Transmission to Japan andIts Entry into Japanese Culture
During the Nara and Heian periods, numerous Japanese envoys traveled to Tang-dynasty China, often accompanied by leading Buddhist monks such as Saicho, Kukai and Eichu. These monks brought tea seeds back to Japan, which are considered the origin of Japanese tea culture. In the early Heian period, Emperor Saga actively encouraged the drinking and cultivation of tea. The earliest literary reference to tea in Japan appears in 815 in the Nihon Koki, which records that Eichu served tea to the emperor at Bonshakuji Temple. At this time, tea was extremely valuable and mainly consumed by members of the imperial court and Buddhist clergy. In 1191, during the early Kamakura period, the Zen monk Eisai introduced a new variety of tea seeds from Song-dynasty China to Kyoto. In 1214, he authored Kissa Yojoki (How to Stay Healthy by Drinking Tea), the first Japanese book dedicated to tea, which he later presented to the shogun Minamoto no Sanetomo to promote tea’s medicinal benefits.
Tea Growing
Although there is a theory that Sancha (mountain tea) originally grew wild in remote areas of Japan's mountains and that this tea was consumed, the first tea grown in Japan is said to have been planted in Seburisan, Saga Prefecture, from seeds brought from China by Eisai. Later, Eisai gave tea seeds to Myoe Shonin in Kyoto. These seeds are said to have become the basis for Uji tea after being sowed at Toganoo in Kyoto. Tea growing soon spread throughout Japan .At this time, tea was steamed and dried without being pressed (Tencha), and became a part of the social intercourse of Samurai culture.
In writings of the Nanboku-cho Period, the tea-growing regions of the time are recorded. In several parts of Kyoto as well as in Yamato, Iga, Ise, Suruga and Musashi, tea came to be grown at temples and on temple estates. In the 14th century, tea growing began in Okukuji, Ibaraki, which is said to be at the
Tea in Modern Japan
The lifestyles of modern Japanese people have changed substantially. To alleviate feelings of "dissatisfaction caused by having only green tea" in ordinary households, oolong tea started to gain significant attention as a tea suitable to go with oily foods and as a tea that could be consumed in large quantities. In 1979, ITO EN launched a product by adapting Chinese oolong tea to Japanese tastes. This triggered a boom in oolong tea in Japan. Subsequently, to meet the needs of a fast-paced modern lifestyle, ITO EN developed a ready-to-drink tea beverage product, something that had been previously unthinkable. In 1981, the Company launched its canned oolong tea, and this was followed by canned green tea and canned black tea in 1985.
Later, ITO EN developed products in PET plastic bottles and cardboard cartons, which became top-selling lines. Nowadays, the entire beverage industry has followed ITO EN's lead, and a huge tea beverage market has taken shape. In every era, there is a need for teas to suit the times and ways of drinking beverages that match lifestyles.
Tea is now used in a myriad of ways, which are not limited to just beverages. Applications include catechin dyeing technology, Chahaigo board and supplement products, which utilize the active components of tea.
Reform of Tea Processing and Distribution
In each region there were a wide variety of tea processing methods. In Kyoto, where the Tencha method of steaming had been prevalent, Soen Nagatani of Ujitawarakyo developed a high-quality Sencha in 1738, which is said to be the forebear of modern Sencha. In 1835, Kahei Yamamoto invented the method for making Gyokuro, which became the "Uji method," and this sophisticated technique spread throughout Japan.
In the late Edo Period, distribution methods developed considerably. Tea was traded by permission of the government in tea merchant areas of Edo. From there, tea was distributed to other parts of Edo and Japan.
Tea Export
The first export of tea from Japan was in 1610 by the Dutch East India Company from Hirado, Nagasaki. The shipment of Japanese tea (pot-roasted tea, such as Ureshino) was sent to Europe.
In 1858, the Tokugawa shogunate in Edo signed the Treaty of Amity and Commerce between the United States and Japan, and this was rapidly followed by similar treaties with The Netherlands, Russia, Great Britain and France. In 1859, when the ports of Nagasaki, Yokohama and Hakodate were opened to foreign trade, tea became one of Japan's main export commodities, along with raw silk thread. In that year, 181 tons of tea were exported. Kei Oura, a woman merchant in Nagasaki, exported six tons of tea to Great Britain in 1859.
After the Meiji Restoration of 1868, the export of tea expanded under the support of the government, particularly focusing on the United States. Accompanying this, the steaming method of tea processing spread throughout Japan based on the popular "Uji method" of tea production.
Establishment of the Modern Tea Industry
Until the end of the Edo Period, tea was grown in Japan's mountainous regions, however, from the early Meiji Period, owing to opportunities presented by various measures instituted by the new government, including its program to assist the economic reintegration of former Samurai, expansive areas of flat land, such as Makinohara Upland, were formed into large groups of tea plantations. However, the former Samurai families who had opened up the tea plantations gradually dispersed and the plantations were taken over by farmers. The reasons the former Samurai left included a significant slump in tea export prices and the large costs incurred in establishing the tea plantations.
The formation of large groups of tea plantations was not limited to the establishment of the plantations themselves but also encompassed the development of distribution systems, tea merchants, intermediary traders and tea wholesalers as well as the invention of various types of machinery. Mechanization rapidly advanced during this period, contributing to laborsaving and more reliable quality.
In recent years, thanks to such technology as sensors and computer control, even novices are able to grow tea. Nowadays, hand rolling is mainly preserved as a cultural artifact and shown at tourist attractions.